Showing 1 - 20 results of 441 for search 'FOOD CHEMISTRY', query time: 0.64s Refine Results
  1. 1
    Chemistry and Application of Pulses as Value-Added Ingredients in Processed Foods
    by Holliday, Darryl
    Published 2014
    Subjects: “...Nutrition and Food Science...”
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  2. 2
    Investigations into heterocyclic compounds formed in processed food
    by Vasundhara, T S
    Published 2007
    Subjects: “...Chemistry...”
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  3. 3
    Chemical investigation on some asclepiadaceae species having food applications
    by Nagarajan, S
    Published 2007
    Subjects: “...Chemistry...”
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  4. 4
    Studies on the factors influencing the stability of precooked dehydrated convenience foods
    by Semwal, Anil Dutt
    Published 2007
    Subjects: “...Chemistry...”
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  5. 5
    the Determination of Certain Antioxidants in Fats and their Behaviour in Food Products.
    by Mahon, John Harold.
    Published 1953
    Subjects: “...Agricultural Chemistry....”
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  6. 6
    Studies on transformations mediated by beta-cyclodextrin and its derivatives for the production of food additives.
    by Pattekhan, Hajimalang H
    Published 2007
    Subjects: “...Chemistry...”
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  7. 7
    Studies in some physico-chemical changes during processing and storage of food materials
    by Arya, Sada Singh
    Published 2007
    Subjects: “...Chemistry...”
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  8. 8
    Studies on the Amino Acid Composition and Food Value of Certain Pakistani Pulses.
    by Khan, Noor Ahmad.
    Published 1956
    Subjects: “...Agricultural Chemistry....”
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  9. 9
    Mechanism of formation of thermally generated potential toxicants in food-related model systems
    by Perez Locas, Carolina
    Published 2008
    Subjects: “...Chemistry - General...”
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  10. 10
    Chemical investigation on wheat proteins
    by Rao, Koduri Sreenivasa
    Published 2007
    Subjects: “...Food Chemistry...”
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  11. 11
    Synthetic studies on organosulphur compounds
    by Kanth, Rajani B
    Published 2007
    Subjects: “...Food Chemistry...”
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  12. 12
    Study of the mechanism of action of metallic active oxygen barriers applied in polymers for food and drinks preservation
    by Cherbonnel, Angéline
    Published 2018
    Subjects: “...Physico-chemistry...”
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  13. 13
    Studies in the concentrations and chemistry of cadmium in the environment
    by Kim, Nicholas D.
    Published 2014
    “... in dust and soil, house-dust, commercial products and foods were examined in the other four surveys...”
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  14. 14
    Antioxidant activity of food proteins and food protein hydrolysates
    by Singh, Prabhjot
    Published 2011
    Subjects: “...Agriculture - Food Science and Technology...”
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  15. 15
    Investigation of the chemistry of 1-hydroxyacetone by Fourier transform infrared spectroscopy
    by Harty-Major, Susan.
    Published 1997
    “...The process by which foods are browned during baking and roasting is attributed to the Maillard...”
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  16. 16
    Physicochemical impacts of soluble metals on bacterial lipid chemistry and function
    by French, Shawn
    Published 2011
    “... characterized for Shewanella putrefaciens CN32. Both fatty acid chemistry and hydrophilic headgroup chemistry...”
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  17. 17
    Protein-phenolic interactions in food
    by Ali, Haroon.
    Published 2002
    “...Our objective was to investigate the mode of interaction between selected food proteins...”
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  18. 18
    Ethnolichenology of Bryoria fremontii: wisdom of elders, population ecology, and nutritional chemistry
    by Crawford, Stuart
    Published 2010
    “.... Some lichens are used as food, although previous studies indicate that lichens are indigestible...”
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  19. 19
    Microwave blanching and reheating of foods
    by Fakhouri, May O.
    Published 1992
    “... times were superior. === Temperature distribution profiles were determined for model foods consisting...”
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  20. 20
    Quantitation and application of bacteriocins in food
    by Haveroen, Melissa E
    Published 2011
    Subjects: “...food safety...”
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